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Easy Vegetable Fried Rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute vegetable fried rice using leftover veggies and rice.
Ingredients:
  • 3 tablespoons vegetable oil, divided
  • 1 cup chopped broccoli (crowns and stems)
  • 1 cup chopped carrots
  • 1 cup shredded cabbage
  • 1 cup diced zucchini
  • 1/2 cup thinly sliced bell pepper, cut into 1-inch pieces
  • 1 cup frozen shelled edamame or peas
  • 3 large eggs, beaten
  • Salt and freshly ground pepper to taste
  • 3 cups cooked and cooled white or brown rice
  • 1 tablespoon peeled and minced fresh ginger
  • 2 teaspoons finely minced garlic
  • 1/4 cup low-sodium soy sauce, plus more for serving or 3 tablespoons regular soy sauce and 1 tablespoon water, plus more for serving
  • 1 tablespoon sesame oil (regular or spicy)
  • 1/2 cup thinly sliced scallions, white and light green parts, plus more for garnish
Instructions:
  • Sauté the veggies in a hot wok or large skillet with 1 tablespoon of oil until crisp-tender, about 4 minutes. Transfer to a plate and set aside.
  • Enhance beaten eggs with a pinch of salt and pepper. Heat another tablespoon of oil in the same wok or skillet on high. Swiftly scramble seasoned eggs for approximately 1 minute. Transfer to the plate with the vegetables once perfectly cooked.
  • Heat oil in a wok over high heat, add the rice and stir occasionally until lightly browned in spots, about 5 minutes. Add ginger and garlic, stir until fragrant, about 1 minute. Stir in soy sauce, sesame oil, and 1/2 cup of scallions.
  • Combine the vegetables and eggs with the rice in the wok. Stir everything often until hot and well mixed, and the vegetables are tender, for about 3 minutes. Taste and add salt and pepper to adjust the seasonings, if desired.
  • Sprinkle extra scallions on top and serve immediately. Pass soy sauce on the side for extra flavor. Remember to rate and review the recipe if you enjoyed it!

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